AMBIENTUM BIOETHICA BIOLOGIA CHEMIA DIGITALIA DRAMATICA EDUCATIO ARTIS GYMNAST. ENGINEERING EPHEMERIDES EUROPAEA GEOGRAPHIA GEOLOGIA HISTORIA HISTORIA ARTIUM INFORMATICA IURISPRUDENTIA MATHEMATICA MUSICA NEGOTIA OECONOMICA PHILOLOGIA PHILOSOPHIA PHYSICA POLITICA PSYCHOLOGIA-PAEDAGOGIA SOCIOLOGIA THEOLOGIA CATHOLICA THEOLOGIA CATHOLICA LATIN THEOLOGIA GR.-CATH. VARAD THEOLOGIA ORTHODOXA THEOLOGIA REF. TRANSYLVAN
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Authors: DORIN TIBULCA, MELINDA FOGARASI, SONIA A. SOCACI, SZABOLCS FOGARASI, CARMEN POP, DAN SALAGEAN, MARIA TOFANĂ, DELIA MICHIU.
DOI: 10.24193/subbchem.2020.2.16
Published Online: 2020-06-30
Published Print: 2020-06-30
pp. 197-208
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ABSTRACT: The current study aimed to examine the effects of Agaricus bisporus and O. marjorana extract and their beneficial impact on the shelf-life and nutritional changes occurring in pork liver pâté during storage time. Based on the obtained result, regarding the characterization of O. marjorana essential oil (OMEO) and mushroom powder, three types of pork liver pâté were formulated with different proportion of OMEO and mushroom powder and they were sensory evaluated using the 9-point hedonic test. In order to determine the stability during storage time, the selected sample and the control sample were sampled initially, after 30, 60, 90 and 120 days of storage than subjected to physicochemical (protein, fat, moisture, ash, total carbohydrates, and energy) evaluation.
Key words: Agaricus bisporus, biochemical changes, essential oil, Origanum majorana L., pork liver pâté, sensory evaluation, volatile profile
